vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Punch a la Romaine
From A guide to modern cookery, 1909
Serves 6
For all Sherbets and Punches, one quart of the finished preparation should be allowed for every ten people.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 464. The excerpt below is the record exactly as published.
PUNCH A LA ROMAINE Mix sufficient dry white wine, or dry champagne, with one pint of syrup at 22°, to reduce the latter to 17°; add the juice of two oranges and two lemons, a strip of orange and lemon zes¢, and let infusion proceed for one hour. Strain the syrup and bring it to 18°. Freeze in the freezer, until it is somewhat stiff, and mix it with the quarter of its volume of Italian meringue (prepared from two egg-whites and three and a half oz. of sugar). When about to serve, complete with one-fifth pint of Rum
Cook this with the app: pantry check, scaling, and the assistant.